Cheesy Broccoli Chicken and Rice Casserole

This casserole is very easy to make, but also so delicious! There is some prep work involved at the beginning, but once it's assembled, you just pop in the oven, and you're pretty much done!

First, brown all the chicken to get a nice sear on the top. I used my 6-quart Dutch oven for this recipe because I was able to start and finish the entire dish in one pan. Also, for the chicken, I used skinless thighs with the bone-in, however you may also use with skin-on, or even drumsticks work (I don't recommend chicken breasts because they dry out). Don't worry about cooking the chicken all the way through, it will finish roasting in the oven; just aim to get a nice golden-brown color, then remove it from the skillet and set aside. Add the onion and scrape off the bits on the bottom, then add in the garlic and rice and toast for 2-3 minutes more.

Next, assemble the casserole. Place the rice mixture and the rest of the ingredients either in a 3-quart casserole dish or Dutch oven, mix it all up, layer the chicken on top, and bake covered for about an hour. I like to remove the casserole from the oven half-way through the baking to stir the rice and make sure it's evenly coated. Then I take off the cover and increase the oven temperature for the last 15-20 minutes at 450°F. This casserole comes out so tasty, the juices from the chicken blends in with the rice and creates something amazing. This is cheesy for sure, but your family will definitely thank you for it!

Serve with a side salad and dinner's done in no time!

CHEESY BROCCOLI CHICKEN & RICE CASSEROLE

Ingredients:

• 8-10 chicken thighs, bone-in

• 3 tablespoons olive oil

• 1 onion, diced

• 4 garlic cloves, minced

• 1 1/2 cups long grain rice

• 1 can cream of chicken

• 1 1/2 cups shredded cheddar cheese

• 3 cups broccoli, diced

• 2 cups chicken broth (or water)

• Salt and pepper

Instructions:

1. Heat oven to 375°F (190°C).

2. Season chicken with salt and pepper.

3. In a skillet over medium-high heat, add oil, when hot, add chicken thighs in batches and brown on both sides, about 4-5 minutes per side. No need to make sure they are cooked through, only golden-brown; they will go to the oven and finish cooking. Remove and set aside.

4. Add onion and scrape off the bits on the bottom of the pan, saute 3-4 minutes until softened; stir in garlic, then add rice and cook for 2-3 minutes more to toast.

5. Take off heat; stir in the cream of chicken, cheddar cheese, broccoli, 1/2 tsp black pepper, 1/2 tsp salt, and chicken broth (or water); mix until everything is combined. Place in a Dutch oven or 3-quart casserole baking dish.

6. Lay chicken with its juices on top of the rice mixture. Space evenly.

7. Cover with foil and bake for 30 minutes. Take out of the oven, remove the chicken and stir the rice to combine well; adjust seasoning with more salt and pepper, if desired. Lay the chicken back on top of the rice.

8. Place casserole back in the oven and continue baking at 375°F for 30 minutes more. Then increase oven temperature to 450°F, remove off the cover and bake 15-20 minutes more.